← All recipes

🍽️ Pollock with Pumpkin Topping

575 kcal · 30 min · 4 servings

Pollock with Pumpkin Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the pollock thaw overnight in the refrigerator.
  2. 2. Wash the potatoes, peel them, and cut them into coarse cubes.
  3. 3. Peel the pumpkin, halve it, and scrape out the seeds with a spoon.
  4. 4. Cut the pumpkin into cubes.
  5. 5. Put the potatoes and pumpkin into a pot.
  6. 6. Cover the vegetables with salted water.
  7. 7. Bring the water to a boil.
  8. 8. Reduce the heat to medium.
  9. 9. Cover the pot.
  10. 10. Let the vegetables cook for about 20 minutes.
  11. 11. Halve the lemon.
  12. 12. Squeeze the juice from the lemon.
  13. 13. Wash the dill.
  14. 14. Shake the dill dry.
  15. 15. Finely chop the dill.
  16. 16. Wash the pollock.
  17. 17. Pat the pollock dry.
  18. 18. Divide the pollock into 8 equal pieces.
  19. 19. Season the pollock with about 1 teaspoon of lemon juice.
  20. 20. Season the pollock with salt and pepper.
  21. 21. Place the fish pieces in a baking dish.
  22. 22. Pour cream over the fish.
  23. 23. Preheat the oven to 200 degrees Celsius (convection).
  24. 24. Drain the cooked vegetables.
  25. 25. Return the vegetables to the pot along with butter and milk.
  26. 26. Mash the mixture into a puree using a potato masher.
  27. 27. Season the puree with salt, pepper, and nutmeg.
  28. 28. Season the puree with the chopped dill.
  29. 29. Separate the eggs.
  30. 30. Use the egg whites for another purpose.
  31. 31. Fold the egg yolks into the puree.
  32. 32. Fold the Gouda cheese into the puree.
  33. 33. Spread the potato-pumpkin mixture over the pollock.
  34. 34. Bake the dish in the oven for about 20 minutes.
  35. 35. Take the pollock with pumpkin topping out of the oven.
  36. 36. Let the dish cool down slightly.
  37. 37. Serve the dish.

Nutrition per serving